Locro

Ingredients

• •1 cup dried white corn (mote or hominy), soaked overnight
• •1 lb pork ribs or shoulder, cubed
• •1/2 lb chorizo, sliced
• •4 oz pancetta or bacon, diced
• •2 lb calabaza or butternut squash, peeled and cubed
• •2 potatoes, cubed
• •1 onion, diced
• •3 cloves garlic
• •2 tsp smoked paprika
• •1 bay leaf
• •Salt, to taste
• •Green onions and chili oil, for garnish

Steps

1. 1.Drain the soaked corn and bring it to a boil in plenty of salted water with the bay leaf, then reduce the heat and let it cook slowly.
2. 2.After about 1 hour, add the squash, potatoes, garlic, pancetta, and pork, and continue cooking slowly, skimming off the foam that rises to the top every so often and stirring occasionally with a wooden spoon.
3. 3.After another 30-40 minutes, add the sliced chorizo and smoked paprika, and continue simmering until the corn and meats are all completely tender, about 1-1.5 hours total.
4. 4.Once the squash is very soft, mash some of the pieces against the side of the pot to thicken the stew into a creamy, hearty consistency while leaving some chunks intact.
5. 5.Season with salt to taste.
6. 6.Serve hot, topped with sliced green onions and a drizzle of chili oil.